Red Lobster is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. The company also has operations in Canada, the United Arab Emirates, and Japan. As of May 29, 2011, there are 698 Red Lobster locations worldwide.

Red Lobster was founded in 1968 by entrepreneurs Bill Darden and Charley Woodsby. Originally billed as a "Harbor for Seafood Lovers", the first restaurant in Lakeland, Florida, was followed by several others throughout the southeast. In 1970, General Mills acquired Red Lobster as a five-unit company. With new backing, the chain expanded rapidly in the 1980s.



Ultimate Seafood Celebration

Just in time for the holiday season, Red Lobster is introducing the Ultimate Seafood Celebration. During this limited-time event, guests can celebrate with a variety of special seafood dishes, seasonal cocktails and a brand-new dessert perfect for celebrating the season with family, friends and loved ones.

The Ultimate Seafood Celebration features a delicious dish for every seafood lover.

For guests who crave an abundant, delicious feast of lobster, shrimp and crab, the New! Grand Seafood Feast (pictured above) is a perfect choice. The dish features a stuffed Maine lobster tail with crab and lobster stuffing, steamed wild caught snow crab legs, savory brown butter scampi and golden brown, hand battered shrimp. 

For guests who enjoy grilled seafood, the New! Ultimate Wood Grilled Feast (pictured below) is a great choice, with a Maine lobster tail and two skewers of sweet, bourbon glazed shrimp and sea scallops  all prepared on an oak wood fire grill and served over a sweet and savory tomato jam.

Surf and turf lovers can try the New! Ultimate Surf and Turf, a lobster and crab stuffed Maine lobster tail, topped with creamy lobster sauce, paired with an oak wood fire grilled peppercorn NY Strip steak and a fresh, roasted Portobello mushroom sauce.

To complement their meals, guests can choose from a selection of seasonal cocktails and a brand new dessert. The New! Berry Winter Smash combines Wild Turkey American Honey bourbon, sour mix and sweet, juicy muddled blackberries. The Old Fashioned, a cocktail classic, is also being offered with Knob Creek  bourbon whiskey. To finish the meal with a sweet treat, guests can try the New! Warm Caramel Toffee Cake, a toffee infused pound cake topped with caramel and honey roasted pecans and served with vanilla ice cream.

Island Escape Menu

Red Lobster is rolling out a new selection of limited time seafood  entrees, along with a new limited time cocktail, all prepared with the fruits and flavors of the summer.

The dishes feature combinations of craveable seafood like lobster, crab and jumbo shrimp, all complemented by bold, island inspired tastes such as pineapple salsa, mango beurre blanc and Captain Morgan infused BBQ sauce.

The Island Escape Menu includes:

  • Island Seafood Feast: A wood grilled Maine lobster tail, snow crab legs, jumbo coconut shrimp and a jumbo shrimp skewer topped with a spicy tropical glaze and sweet pineapple salsa.
  • Lobster and Shrimp in Paradise: A Maine lobster tail dipped in pina colada sauce and panko crusted, paired with a jumbo grilled shrimp skewer glazed with Captain Morgan infused BBQ sauce.
  • Caribbean Grilled Salmon and Shrimp: Wood grilled, fresh salmon drizzled with Captain Morgan-infused BBQ sauce and topped with shrimp in a mango beurre blanc.
  • Caribbean Grilled Chicken and Shrimp: Wood grilled chicken breasts drizzled with Captain Morgan-infused BBQ sauce and topped with shrimp in a mango beurre blanc.

Guests can pair any of the promotion’s tropical entrees with a new cocktail – Island Sunset Margarita. This new limited time drink blends Malibu Red with pureed strawberries, pineapple juice and Red Lobster’s house margarita mix on the rocks.

Lemon Butter Shrimp and Scallops

Red Lobster Recipe

Serves 4

Main Dish:
16 jumbo shrimp, cleaned
16 jumbo sea scallops
sea salt, to taste
black pepper, to taste
1 pound fresh asparagus, trimmed
1/4 cup lemon butter, softened
2 tablespoons olive oil
1 fresh lemon, halved
2 tablespoons finely chopped parsley
2 cups couscous (favorite packaged variety)

Lemon Butter:
1 cup butter, cut into 1/4 inch slices
2 lemons
1/4 cup lemon juice
1/4 cup white wine
sea salt, to taste

Fresh Lemon Butter: Zest two lemons, being careful not to cut too deeply. Peel remainder of lemon, and remove individual sections. Place lemon zest, lemon segments, juice and white wine in small skillet, and bring to a simmer. Allow liquid to reduce by half. Turn heat down, and stir in butter a few slices at a time. Keep the heat just hot enough to melt butter and not separate butter.
When butter is completely melted, place contents in covered container and refrigerate.

Shrimp and Scallops: Prepare packaged couscous per instructions. Leave in pan covered until ready to serve. Place lemon butter in saucepan on low heat, and reserve for later use. Do not allow to simmer or boil as butter will separate. Season shrimp and scallops with sea salt and black pepper.
Place shrimp and scallops on hot grill and cook about 2 to 3 minutes per side, using caution not to burn. At the same time as cooking seafood, add asparagus to lower heat portion of the grill, season with salt, and carefully grill. Use caution not to burn or overcook. To serve, place couscous on plate and top with asparagus. Arrange shrimp and scallops on plate. Drizzle lemon butter over dish, and garnish with fresh lemon and chopped parsley.

Smoked Arctic Char

Red Lobster Recipe

Serves 4

4 (5-6) ounce portions Arctic Char
2 smoker bags
2 cups wild rice (or favorite accompaniment such as couscous or orzo)
2 cups smoky onion marmalade
12 ounces fresh asparagus
sea salt and black pepper to taste

Preheat oven to 350 degrees. Season char filets with salt and pepper and place in smoker bags, seal ends. Place bags in oven on baking tray. Cook for about 25 minutes. Remove the bag from the oven and carefully cut it open. Use caution because bag will release steam when first opened. Remove char from bag and place over wild rice. Top with 1 tablespoon smoky onion marmalade and serve with fresh asparagus.

Smokey Onion Marmalade:
1 sweet onion, sliced thin
2 cups orange marmalade
1 teaspoon black pepper
sea salt to taste

Preheat oven to 350 degrees. Place sliced onions in smoker bag and seal bag. Place bag in oven on baking shoot. Cook 20 to 25 minutes. Remove bag from oven and allow to stand for 10 minutes. Carefully cut open bag and watch for any steam that may remain in the bag. Remove onions from bad, add to small mixing bowl with marmalade, salt and pepper. Mix well, serve at room temperature of store refrigerated.

Maui Luau Shrimp

Red Lobster Recipe

Serves 4

4 (5–6 oz.) skinned salmon fillet
24 (26–30) count peeled shrimp
4 bamboo skewers (soaked in water for 10–15 minutes)
8 fresh pineapple half moons (super sweet variety)
olive oil
salt and pepper to taste
sweet chili sauce (choose your favorite brand, but make sure it is sweet)

Note: Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

Brush both sides of salmon with olive oil and season with salt and pepper. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper. Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil. On a medium heated grill, place the salmon flesh side down. Grill about 6 to 7 minutes per side or until the fish reaches 150 degrees.
Grill shrimp about 3 to 4 minutes per side or until 150 degrees. Grill pineapple for 2 to 3 minutes per side or until there is good caramelization. Brush all items generously with the sweet chili sauce.

To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Maple Glazed Salmon

Red Lobster Recipe

Serves 4

Main Dish:
4 (5-6 oz.) salmon fillet
24 (26-30) count peeled shrimp
4 bamboo skewers (soaked in water for 10-15 minutes)
olive oil
sea salt, to taste
black pepper, to taste
1 cup dried cherry and maple glaze

Sweet Maple and Dried Cherry Glaze:
2 cups real maple syrup
3 tablespoons soy sauce (light if available)
1/2 cup water
1/4 cup chopped dried tart cherries
1/2 fresh lemon
1/2 cup white sugar

To make the Glaze: Combine syrup, soy sauce, water and cherries in small sauce pot over medium heat. Squeeze juice from half lemon in mixture and stir well. Once mixture is heated, begin adding ¼ cup of sugar and stir until complete dissolved. Taste glaze for sweetness. As different maple syrups will have different levels of sweetness, it might be necessary to add additional sugar. Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled. Use at room temperature as glaze for grilled fresh fish.

To make main dish:  After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil, and season with salt and pepper. Brush salmon with olive oil, and season with salt and pepper as well. Place salmon on grill skin side up. Grill approximately 5 minutes, then carefully flip on grill. Baste with maple cherry glaze, and continue to cook a 5 to 10 more minutes.boutnutes per side, basting with maple cherry glaze once per side. Place salmon on plate, top with shrimp skewer, and top with remaining maple cherry glaze. Garnish with fresh grilled asparagus.

Salmon with Lobster Mashed Potatoes

Red Lobster Recipe

Serves 4

Main Dish:
4 (8-10 oz.) pieces of fresh salmon fillets, skinless
1/2 cup canola oil
McCormick's Season All
4 heaping portions of your favorite mashed potato recipe
fresh vegetables of your choice (asparagus is a nice touch)
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
4 lemon wedges

Lobster Sauce:
1 live Maine lobster, 1 1/4 pound
1 quart heavy whipping cream
1 medium onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 bay leaf
1 teaspoon black peppercorns, whole
1/4 cup flour, all purpose
1/2 cup butter, salted
2 tablespoons tomato paste
1/2 cup cream sherry
1 teaspoon fresh thyme leaves, stem removed
salt and fresh ground black pepper

To make Lobster Sauce: Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the sauce. Cut the body into two inch pieces. In a two quart stock pot heat the butter over medium heat. Add all diced vegetables, lobster, peppercorns, bay leaf, and thyme. Cook on medium to medium-high heat, stirring continually for ten minutes or until the lobster shells start to turn red. Remove just the lobster pieces that contain meat and let cool for ten minutes. Stir in flour and cook on medium heat, stirring continually for another 5 minutes. Deglaze pan with sherry, then add cream.

Remove lobster meat from the shell, and set aside. Place leftover shells back into the lobster cream. Let reduce on low heat to desired consistency. (Thick enough to coat the back of a spoon.) Cut lobster meat into half inch chunks. Strain lobster sauce into a smaller pot and discard shell/vegetable mixture. Stir in lobster meat and season sauce to taste with salt and pepper just before serving.

To make Grilled Salmon: Lightly brush both sides of fillets with olive oil and season with McCormick's Season All. Preheat grill on medium high heat and place salmon on, skin side up. Grill for 4 to 5 minutes until well marked. Turn fish over and continue grilling another 5 to 6 minutes or until your fresh fish preference is reached.

Notes: When serving, put a heaping mound of mashed potatoes in the center of a large dinner plate. Pour about two ounces of lobster sauce over the potatoes. Place salmon on two thirds of the potato. Place another two ounces of sauce over part of the fish. Finish plate with fresh green onions on the potatoes, fresh parsley on the fish, a lemon wedge and your favorite vegetable on the plate.

Crab Nachos

Red Lobster Recipe

Serves 4

20-30 each nacho chips
2 cups shredded Monterey Jack Cheese
1/4 cup shredded pepper jack cheese
1 (8 oz.)package cream cheese, softened
1 1/2 cups of cleaned lump crabmeat
1 large plum tomato, seeded and diced
1/4 cup drained and rinsed canned black beans
1 tablespoon chopped fresh cilantro
2 tablespoons salsa
2 each jalapenos, seeded and diced or 2 tablespoons canned mild green chilies
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

Preheat Oven to 350 degrees. Arrange tortilla chips on an oven proof plate. Combine the cilantro, tomato, jalapeno, black beans, pepper jack cheese, and salsa. Add the crab meat and toss to mix.
Combine the remaining cheeses and spices. Spoon the crab mixture over the chips, then top with the spiced cheeses. Bake until heated through and the cheeses are melted.

Jumbo Spicy Sriracha Grilled Shrimp

Red Lobster introduced Extra Jumbo Spicy Sriracha Grilled Shrimp as part of the Big Shrimp Festival special at its 679 units. To make these at home use large 16-20 count jumbo shrimp grilled over wood oak and basted with Sriracha.

Create Your Own Seafood Trio

For guests who love seafood but have trouble picking just one favorite item, Red Lobster’s Create Your Own Seafood Trio event is the perfect choice. For just $15.99, guests can choose one selection from each of three categories – Pasta Specialties, Signature Shrimp and Wood Grilled Selections. The offer comes with a fresh salad and unlimited Cheddar Bay Biscuits.

Selections include:

  • New! Baked Lobster Alfredo
  • New! Soy Ginger Salmon
  • New! Cajun Shrimp Linguini Alfredo
  • Brown Butter Shrimp Scampi
  • Crispy Coconut Bites
  • Hand Breaded Shrimp
  • Garlic Grilled Shrimp
  • Maple Glazed Chicken

Guests also have the option to upgrade one of their three selections for just $4.00 more. Upgrade options include 1/2 pound Snow Crab Legs, Wood Grilled Peppercorn Sirloin or a Wood Grilled Sea Scallop Skewer.

This promotion starts Monday, April 13, 2015 and runs for a limited time.